Ingredients Jump to Instructions ↓

  1. Butterscotch, Walnut, and Coffee Bread Pudding serves 8

  2. 3/4 pound brioche or challah

  3. 1 cup walnuts

  4. 1 cup butterscotch chips

  5. 2 cups milk

  6. 2 tablespoons instant espresso or coffee granules

  7. 3 large eggs

  8. 3/4 cup sugar

  9. 1/4 teaspoon salt

  10. 2 tablespoons unsalted butter

  11. Discard crust from bread and cut enough bread into 1/2-inch cubes

  12. to measure 6 cups. In a large baking pan dry bread, uncovered, at

  13. 12 hours.

  14. 10-inch pie plate (1 1/2) quarts

  15. Chop walnuts and toast golden. Cool walnuts. In a bowl toss

  16. together bread, half of walnuts, and butterscotch chips and transfer

  17. to pie plate. In a saucepan heat one cup of milk until it just

  18. begins to boil and remove pan from heat. Add espresso or coffee

  19. granules, stirring until dissolved, and stir in remaining cup milk.

  20. In bowl whisk together eggs, sugar, and salt and whisk in espresso

  21. mixture until combined well. Pour custard slowly and evenly over

  22. bread mixture. Chill pudding, covered, at least one hour and up

  23. to one day. Preheat oven to 350F. Sprinkle remaining walnuts evenly

  24. over pudding. Cut butter into bits and dot pudding with it. Bake

  25. pudding in middle of oven until bubbling and golden, about 40

  26. minutes. Serve pudding warm or at room temperature.


Send feedback